Sustainable diets and biodiversity

301

FRIDAY, 5 NOVEMBER

9.00-11. 30 SESSION 7

THE MEDITERRANEAN DIET AS AN EXAMPLE OF A

SUSTAINABLE DIET

Coordinated by the National Institute of Food and Nutrition

Research (INRAN), Italy.

Chair: Carlo Cannella, Director, International Interuniversity

Studies Center on Mediterranean Food Cultures (CIISCAM), Italy

Keynote Address

Pietro Sebastiani, Permanent Representative of the Republic of

Italy to FAO

The Mediterranean diet as intangible world heritage

Pier Luigi Petrillo, Director, Task Force UNESCO, Cabinet of the

Minister of Agriculture, Food and Forestry Policies (MiPAAF), Italy

The Mediterranean diet at the beginning of the 3rd millennium

Cosimo Lacirignola, Director, CIHEAM-IAMB, Italy

MiPAAF Biovita project: Biodiversity and Mediterranean diet

Giuseppe Maiani, Program Director, INRAN, Italy

MiPAAF Bioqualia project: Organic farming, sustainability and

biodiversity

Flavio Paoletti, Programme Director, INRAN, Italy

Mediterranean diet: an integrated view

Mauro Gamboni, Head, Technical Scientific Planning Unit,

Agro-Food Department, CNR, Italy

Is the Mediterranean diet, world paragon, sustainable from

field to plate?

Martine Padilla, Scientific Director, CIHEAM-IAMM, France

Food and energy: a sustainable approach

Massimo Iannetta, Head, Sustainable Development and Innovation

of Agro-industrial System Unit, ENEA, Italy

Double Pyramid: Healthy food for people, sustainable food for

the planet

Andrea Poli, Barilla Center for Food and Nutrition, Italy

11. 3 0-12. 30 A PLATFORM FOR ACTION ON BIODIVERSITY AND
    SUSTAINABLE DIETS
    MAIN RECOMMENDATIONS
    Chair: Barbara Burlingame, Senior Officer, Nutrition and Consumer
    Protection Division, FAO


12. 3 0-1 3 .00CLOSING REMARKS

Ezzeddine Boutrif, Director, Nutrition and Consumer Protection

Division, FAO

Emile Frison, Director-General, Bioversity International